利用HS-SPME-GC-MS结合OAV分析不同品种香榧果仁焙烤前后的关键香气成分

Using HS-SPME-GC-MS Combined with Odor Activity Value to Analyze The Key Aroma Components of Different Varieties of Torreya Nuts before and after Baking

摘要:

为研究香榧果仁焙烤前后关键香气成分，采用顶空-固相微萃取-气相色谱质谱联用法（HS-SPME-GC-MS）结合气味活度值（Odor Activity Value，OAV）对芝麻榧、小圆榧、小米榧三个品种香榧果仁焙烤前后挥发性物质的组成和含量，以及关键香气成分进行分析。结果表明，不同品种香榧果仁焙烤前后的挥发性成分共122种化合物，包括烯类19种、酯类30种、醇类12种、醛酮类23种、吡嗪呋喃类13种、吡啶吡咯类5种、烷烃类4种、醚类4种、酸类5种、苯类2种和其它类化合物5种。香榧果仁原料挥发性成分以烯类、酯类、 醇类和醛酮类为主，焙烤后挥发性成分以吡嗪呋喃、醛酮和吡啶吡咯等为主。OAV表明，芝麻榧关键香气成分共11种，醛酮类和烯类较多；小圆榧关键香气成分共17种，烯类和酯类较多；小米榧关键香气成分共10种，吡嗪呋喃类和烯类较多。三种香榧果仁香气成分的种类和含量各不相同，芝麻榧焦糖香突出，小圆榧果香突出，小米榧清香突出。该研究结果为香榧果仁原料选择及综合利用提供了科学参考。

Abstract:

To study the key aroma components of torreya nuts before and after roasting, the method of headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS)combined with the odor activity value (OAV)was used to analyze the compositions and content of volatile substances, as well as the key aroma components, of sesame torreya nuts, scorpion torreya nuts, millet torreya nuts before and after roasting. The results showed that 122 compounds were detected from the volatile components of three different varieties of torreya nuts before and after baking, including 19 alkenes, 30 esters, 12 alcohols , 23 aldehydes and ketones, 13 pyrazinfurans, 5 pyridine pyrroles , 4 alkanes, 4 ethers, 5 acids, 2 benzenes and 5 other compounds. The three kinds of torreya nuts raw materials volatile components were alkenes, esters, alcohols and aldehydes. After being baked, the volatile components of the roasted torreya nuts were mainly pyrazinofuran, aldehyde-ketone and pyridine-pyrrole. The OAV indicated that the key aroma components of sesame torreya nuts were 11 in total, with more aldehydes, ketones, and alkenes compounds; the key aroma components of scorpion torreya nuts were 17 in total, with more alkenes and esters compounds; and the key aroma components of millet torreya nuts were 10 in total,with more pyrazinfurans and alkenes compounds. The varieties and contents of aroma components in the three types of torreya nuts were different. Sesame torreya nuts had a prominent caramel aroma, scorpion torreya nuts had a prominent fruity aroma, and millet torreya nuts had a prominent fragrance. This study provided theoretical reference for the selection of raw materials and comprehensive utilization for torreya nuts.